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LACTIC ACID CONCENTRATION AND MICROBIAL SPOILAGE IN ANAEROBICALLY AND AEROBICALLY STORED GROUND BEEF.

Author(s) : NASSOS P. S., KING A. D. Jr, STAFFORD A. E.

Type of article: Article

Summary

LACTIC ACID CONCENTRATION OF COARSELY GROUND BEEF, PACKAGED IN LOW OXYGEN PERMEABILITY CASINGS, IS INVERSELY RELATED TO SENSORY ACCEPTABILITY OF THE MEAT FOLLOWING REGRINDING AND AEROBIC STORAGE FOR 6 ADDITIONAL DAYS. SAMPLES, REGROUND AND STORED AEROBICALLY AFTER PERIODS OF ANAEROBIC STORAGE, WERE ASSAYED FOR TOTAL AEROBIC BACTERIAL COUNTS, PERCENTAGE OF GRAM-POSITIVE MICROFLORA, AND PH. LACTIC ACID CONCENTRATION RANGED FROM 130 TO 1,055 MILLIGRAMMES PER 100 GRAMMES GROUND BEEF AND INCREASED WITH ANAEROBIC STORAGE. DURING 6 DAYS OF AEROBIC STORAGE, BOTH INCREASES AND DECREASES IN CONCENTRATION WERE NOTED AND RELATED TO CHANGES IN MICROBIAL FLORA.

Details

  • Original title: LACTIC ACID CONCENTRATION AND MICROBIAL SPOILAGE IN ANAEROBICALLY AND AEROBICALLY STORED GROUND BEEF.
  • Record ID : 1986-0239
  • Languages: English
  • Publication date: 1985
  • Source: Source: J. Food Sci.
    vol. 50; n. 3; 1985.05-06; 710-712; 715; 1 fig.; 2 tabl.; 19 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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